Chisel me of a chunk of dessert, will ya?
August 20, 2012 11:47 AM Subscribe
Food chemists! Help me make a sorbet! Challenge level: Spoonable AND sugar free.
posted by sourwookie to food & drink (8 answers total) 11 users marked this as a favorite
So the idea is I want to make a sweet creamy fruit sorbet. Traditionally, in addition to fruit purees and juices (ingredients I intend to use) there is a lot of sugar or corn syrup (ingredients I don't intend to use). ARTIFICIAL SWEETENER IS A-OK WITH ME. So if I want to punch up the sweet factor with Splenda, Stevia, etc that's cool.
The problem: I can make a juice/puree/sweetener mix and churn it in my ice cream maker and it's good to go right then. But when I pack it into the freezer for eating later it brickifies due to all the water. The traditional solution (Solution? Ha! Get it?) is to use sugar--lots of it. Or sometimes people will use vodka as an "anti-freeze". The problem with sugar is I don't want to use it and my concern with vodka is that in the absence of sugar I would have to use so much of it I have crossed into something other than dessert territory.
So are there any additives: anti-freezes, emulsifiers, anything to break up those ice crystals and keep it spoonable during storage? I'm not afraid of things not found at the supermarket, so if I have to order something normally used for more commercial use I'm OK with that. Thanks!